Wash the eggplants and make a few deep cuts in their skin with a sharp knife.,Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.,Allow them to cool and cut them in two lengthwise.,Scoop out the white flesh and try to remove the dark seeds.,______,Allow them to stand and drain for an hour.,Mash them as much as you can with the help of a fork, do not use a blender.,Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.,Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.